Indulge in the bold flavors of Hawaii with this mouthwatering stir-fry Hawaiian chicken recipe. A harmonious blend of succulent chicken, bell peppers, pineapple chunks, and green onions is elevated by a tangy sweet and sour sauce crafted from honey, ginger, pineapple juice, and more. If you find traditional Hawaiian dishes too cloying for your taste buds, this recipe offers the perfect solution – simply adjust the sweetness level to suit your palate.
This delectable dish comes together in no time, making it an ideal choice for a weeknight dinner or a quick lunch option when served over fluffy rice. And if you’re looking to mix things up with new chicken dishes, consider pairing this Hawaiian-inspired delight with Brussels sprouts and rice, pastina soup, or cashew chicken with snap peas.
Why You’ll Love It
Indulge in the mouthwatering fusion of juicy chicken, bell peppers, and pineapple chunks, elevated by a sweet and tangy sauce. Fans of Hawaiian-inspired flavors will surely be delighted. This effortless recipe can be prepared in under 30 minutes, making it perfect for busy days. Moreover, its crowd-pleasing nature makes it an ideal choice for summer gatherings, potlucks, or any other casual get-together where a variety of dishes are served.
How to Make Hawaiian Chicken
To bring this dish to life, start by preparing the sauce. Simply combine all the sauce ingredients and set it aside for later use. Next, cook the rice according to the package instructions and keep it warm while you move on to cooking the chicken. In a skillet, heat some oil and sauté the chicken with salt and pepper to season. Once the chicken is cooked, remove it from the skillet and set it aside with the rice. Now it’s time to cook the peppers. Add more oil to the skillet if needed, then add the bell pepper and cook until it’s tender. Stir in the prepared sauce to ensure any ingredients that may have separated are well combined. Then, add the sauce to the skillet with the peppers and continue cooking until the sauce has thickened. The final step is to add the cooked chicken back into the skillet along with the pineapple chunks. Cook everything together until it’s all heated through. Serve the Hawaiian-inspired dish hot, garnished with sesame seeds and green onions, and enjoy serving the rice on the side.
Substitutions and Variations
To make this Hawaiian chicken gluten-free, ensure that your chicken stock and soy sauce are both gluten-free, as well as any cornstarch or thickener you’re using. If you’d prefer a different sweetener, brown sugar is a great substitute for the honey. Coconut rice is also an excellent option to serve alongside the dish. For those who like a little heat, adjust the level of red pepper flakes to your taste. To add depth and complexity to the flavor profile, consider adding a splash of sherry, mirin or Chinese cooking wine to the sauce mixture. This will introduce a rich, nuanced flavor that complements the other ingredients nicely. If you choose to try this, simply replace one tablespoon of chicken stock with the added ingredient.
How to Store Pineapple Chicken Leftovers
When it comes to storing leftover meals, there are a few key tips to keep in mind. Firstly, make sure you’re using an airtight container and store it in the fridge for consumption within 5 days. If you’re not planning on eating it that quickly, consider freezing individual portions for up to 3 months. When it’s time to reheat, simply thaw it overnight in the refrigerator before warming it up on the stove or in the microwave.
Top Tips
While canned pineapple is convenient, using fresh pineapple and cutting your own chunks can elevate the dish. Similarly, substituting homemade chicken stock for store-bought adds an extra layer of depth to the recipe. To ensure optimal results, be mindful not to overcook either the chicken or bell peppers. The former should retain its juiciness, while the latter still maintains a slight crunch. As for the sauce, don’t fret if it appears too thin initially – it will thicken significantly after a few minutes in the pan. If needed, a small amount of cornstarch dissolved in water can provide the necessary viscosity.
Hawaiian Chicken FAQs
While fresh pineapple juice is often the preferred choice, it’s not suitable for Hawaiian chicken due to its high bromelain content, which acts as a natural meat tenderizer and can make the chicken turn mushy. Instead, you can use canned pineapple juice or any type of pineapple juice that doesn’t require refrigeration. The process of making pineapple juice for long shelf-life actually kills off the bromelain. For vegetarians, you can substitute extra-firm tofu for the chicken and use vegetable stock instead of chicken stock to create a plant-based version. It’s worth noting that Hawaiian chicken is distinct from huli huli chicken, which refers to the traditional method of cooking in a grill basket over hot coals, resulting in frequent turning. This recipe, on the other hand, is stir-fried.
Hawaiian Chicken Recipe
Hawaiian Chicken
Imagine sinking your teeth into a dish that’s as vibrant and full of life as the tropical islands it’s inspired by. This Hawaiian chicken recipe delivers just that, with its harmonious balance of sweet, juicy, and tangy flavors. It’s a cinch to prepare and serves up a satisfying meal when paired with a fluffy bed of rice.
Instructions
As you combine the sauce ingredients in a bowl, make sure they’re fully incorporated before setting them aside. Next, cook the rice according to the package instructions, which should take around 5 minutes. Meanwhile, heat one tablespoon of avocado oil in a sauté pan over medium heat for about 1-2 minutes. This will ensure it’s hot and ready for the chicken. Add the chicken to the pan and sprinkle salt and pepper on top before cooking each side for 4-7 minutes or until cooked through. Once the chicken is done, remove it from the pan. In the same pan, add another tablespoon of avocado oil and the peppers. Stir the mixture over medium heat for 5-7 minutes, allowing the peppers to soften slightly. Re-emulsify the sauce by mixing the cornstarch and honey until well combined, then add it to the sauté pan and stir for 1-2 minutes or until the desired thickness is reached. Finally, add the pineapple and chicken back into the pan, cooking for an additional 2-3 minutes or until both are heated through. Remove the pan from the heat and garnish with green onions and sesame seeds before serving over rice.
Notes
For an added burst of flavor and texture, consider using fresh pineapple chunks instead of canned pieces. Additionally, if you have homemade chicken stock on hand, feel free to incorporate it into your recipe. When cooking the chicken and bell peppers, be mindful not to overcook them, as this can result in a dry and tough texture. It’s better to err on the side of caution and aim for a slightly firmer consistency. As the sauce simmers in the pan, it will naturally thicken over time. If you find it still too runny after a few minutes, a small amount of cornstarch dissolved in water can help to achieve the desired consistency. Lastly, be sure to use long-life pineapple juice instead of fresh, as the natural tenderizer present in the latter can cause the chicken to become mushy.